6 to 8 cups confectioners' sugar ( I only put 1/2 cup, as I don't want to have too sweet frosting)

1/2 cup milk

2 tsps vanilla extract

6 tbsps Oreo cookies, finely crushed

16 Oreos for the top of each cupcakes (I use mini Oreos)

Method:

1. Preheat oven to 180 C and line a muffin pan with cupcake liners. Twist the Oreos in half and set aside the extra cookies for later. Place the side with cream filling in the bottom of each cupcake liner, cream-side facing up.

2. Place chocolate and cocoa in a medium bowl and pour the hot coffee over the mixture. Whisk until smooth and transfer to the refrigerator to cool completely, 20-30 minutes. Whisk flour, sugar, salt and baking soda together in a medium bowl; set aside. Whisk oil, eggs, vanilla, and vinegar into the cooled chocolate mixture until smooth. Add flour mixture and whisk until batter is smooth.

3. Divide batter evenly among muffin pan cups, filling each 3/4 full. Bake until cupcakes are set and firm to the touch, 17-20 minutes. Allow to cool in pans 10 minutes, then transfer to a wire rack to cool completely before frosting.

4. In the bowl of an electric mixer fitted with paddle attachment, combine butter, sugar, milk and vanilla. Beat until smooth and creamy. Add in the crushed Oreo cookies. Beat for another 1-2 minutes until icing reaches desired consistency.

5. Spoon the mixture into a pastry bag and pipe on top of the cupcakes. Place the Oreo cookies on top.

1. Take the water chestnuts, and cut them into the sizes you want. Set the chestnut pieces into a bowl and soak with rose syrup and few drops of the red food colouring. Stir until each piece is evenly coat in red.

2. Turn the red chestnuts into rubies. Drain the chestnuts of any juice. Put tapioca flour in a big bowl. Drop the chestnuts in and toss the bowl around to coat the chestnuts with flour.

3. Scoop the chestnuts into a strainer to get rid of the excess flour. Put them into another bowl.

4. If you want bigger rubies, spray some water on the chestnuts. Put them back in the flour bowl. Coat them with flour again. Repeat the spraying and flouring to make bigger rubies.

5. Boil a pot of water. When boiling, pour the coated rubies in. The cooked rubies will floated and show their beautiful colour. Scoop them up in a strainer and dump them in ice water.

6. In a small cup add sugar, water and pandan leaves to make syrup. Cook the syrup till the sugar dissolved.

7. Shaved the coconut milk ice cubes and put aside.

8. Divide the rubies into the serving cups. Pour out the water from the bowls. Add the shaved coconut milk ice and sugar syrup. Add few rose syrup for flavour. I added jackfruits as well.